From the HBD Archive
From: rogerl@Think.COM
Subject: ginger beer
Date: 1989-02-07 00:45:00 GMT

From: Dr. T. Andrews <tanner@ki4pv>
Subject: Re: A New Brew...
>How regrettable. Fresh ginger root may be had without that much
>trouble. I make ginger beer exclusively from fresh ingredients.
>Ginger root cost me $2/pound at market this week. Fresh limes may
>cost you something unless you grow them.

This sounds most interesting!! What is your recipe. I've been looking
for one for some time now. Do you have others? Do you know of a
source for additional recipes?

You say you use bread yeast. This might be the cause of the exploding
bottle problem. It might be that this strain of yeast gives off more
CO2 than champagne yeast causing the 12oz. time bomb problem. About 4
weeks ago I bottles a batch of Root Beer, alas also a kit, but I used
champagne yeast and have not had a problem yet.(knock on wood) I also
store all of the conditioning "beverages" down cellah. Where the
tempurature this time of year doesn't get above 55'F.

Roger Locniskar

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